In a large skillet, melt butter over medium heat. Add onion, and cook until translucent, 4 to 6 minutes. Add bell pepper, and cook until softened, 3 to 5 minutes. Add garlic, and cook until fragrant, about 1 minute. Remove from heat, and transfer to a large bowl.

To the same bowl, add tomatoes, crawfish, cheeses, salt, and pepper; combine well. Divide onion mixture between French bread halves. Bake in oven on a rimmed baking sheet until cheese is melted, 8 to 10 minutes. Slice into portions, and serve warm.

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2 Comments

I believe there should be a creamy base to act as a “glue” to tie all if the ingredients together and at the same time adding texture, depth, and flavor. Next time try adding 2 tablespoons of softened cream cheese and 1 cup of finely chopped fresh spinach.

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